Fresh Strawberry Ice Cream (Homemade)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 230.4
- Total Fat: 18.6 g
- Cholesterol: 46.6 mg
- Sodium: 13.1 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 0.5 g
- Protein: 0.8 g
View full nutritional breakdown of Fresh Strawberry Ice Cream (Homemade) calories by ingredient
Number of Servings: 10
Ingredients
-
1 1/2 cups of fresh strawberries (hulled)
6 oz of whipping cream
1.5 cups of heavy cream
2/3 cup granulated sugar
pinch of salt
1 1/2 tsp pure vanilla extract
Directions
Put strawberries in bowl of food processor with chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl.
In medium bowl use a hand mixer on low speed to whisk and combine 3/4 cup of whipping cream, sugar and salt until sugar is dissolved. Stir in heavy cream and vanilla. Stir in reserved strawberries with all juices, cover and refrigerate for 1-2 hours or overnight.
Using an ice cream maker pour the mixture into the frozen freezer bowl and mix until thickened (about 15-20 minutes). The ice cream will have a soft creamy texture. If a firmer consistency is desired transfer the ice cream to an air tight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.
Frozen strawberries may be substituted
Serving Size: 10 1/2 half cup servings
Number of Servings: 10.5
Recipe submitted by SparkPeople user LAC936.
In medium bowl use a hand mixer on low speed to whisk and combine 3/4 cup of whipping cream, sugar and salt until sugar is dissolved. Stir in heavy cream and vanilla. Stir in reserved strawberries with all juices, cover and refrigerate for 1-2 hours or overnight.
Using an ice cream maker pour the mixture into the frozen freezer bowl and mix until thickened (about 15-20 minutes). The ice cream will have a soft creamy texture. If a firmer consistency is desired transfer the ice cream to an air tight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.
Frozen strawberries may be substituted
Serving Size: 10 1/2 half cup servings
Number of Servings: 10.5
Recipe submitted by SparkPeople user LAC936.